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  • Pork St. Louis Ribs

    2.5 lb. (average)
    Pork St. Louis Ribs
    $20.00
    Number:
    Home Made BBQ Sauce
    HOME MADE BBQ SAUCE (BBQ) $8.50
    Our St. Louis ribs have plenty of meat on the bone. Grill, BBQ, smoke or braise for finger licking delicious fun. These ribs are great with a dry rub, or slather with one of Hoboken Eddie’s BBQ Sauces. We recommend trying our St Louis Ribs with Peach or Apricot for a sweet new twist.

    Recipe

    Fossil Farms Berkshire Pork St. Louis Rib with BBQ Rub

    Download printable .pdf file.

    Ingredients
    1 rack Fossil Farms Berkshire pork St. Louis Ribs
    1 tbsp. garlic powder
    2 tbsp. kosher salt
    2 tbsp. finely ground black pepper
    2 tbsp. brown sugar
    1 tbsp. onion powder
    1 tbsp. chile powder
    1 tbsp. paprika
    1 tsp. cayenne pepper
    1 tbsp. blended oil

    Directions
    Preheat oven to 300 degrees. In a small mixing bowl combine spices and mix thoroughly. Coat the ribs with oil, then generously apply the rub until it is completely covered on both sides. Place the ribs on a backing sheet with a roasting rack and put in pre-heated oven. Cook the ribs for minimum 2 hours or until fork tender. When ribs are ready, pull out of oven. Let cool for 5 minutes.

    Turn on grill to medium high heat. When grill has reached 400 degrees, place rack top side down and sear for 3-5 minutes. Optional – baste with favorite BBQ sauce. Turn so bottom side is down and finish searing for 3-5 minutes. Slice and serve.

    Berkshire Pork St. Louis Ribs by Billy Kooper / Route 66 Smokehouse, NYC

    Berkshire Pork St. Louis Ribs

    Download printable .pdf file.

    Ingredients
    3 packages Fossil Farms Berkshire Pork St. Louis Ribs

    Dry Rub
    1/3 cup chili powder
    4 tbsp. ground cumin
    4 tbsp. onion powder
    4 tbsp. ground allspice
    4 tbsp. celery salt
    4 tbsp ground coriander seed

    Wet Rub
    4 1⁄2 cup ketchup
    1 1⁄2 cup Molasses
    1 cup Maple syrup
    2 1⁄2 cup cider vinegar
    3⁄4 cup Bourbon
    3⁄4 cup coffee
    3⁄4 cup Dijon mustard
    2 oz. Tabasco

    Directions
    Gather all dry ingredients and mix together in a large bowl. In a large soup pot, toast the spices with enough cider vinegar to make a paste-like consistency. Once the spices become smoky and fragrant, transfer the toasted spice-paste into a large pot and incorporate the wet ingredients. Use an immersion blender or whisk to emulsify the mixture as some of the spice-paste and Dijon mustard will be slow to dissolve smoothly. Bring to a boil. Cut the heat and simmer for 20-25 minutes. Smoke the ribs with cherry and apple wood until meat is falling off the bone.

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    Pork St. Louis Ribs
    Pork St. Louis Ribs
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